Breisundet Food Workshop

Breisundet Matverkstet - Norway's most beautiful school kitchen with a panoramic view of the Breisundet and our food platter. Through the various food workshops, students get to see, taste and learn about our seafood; preparation, opportunities and challenges. Increased understanding of the sea and fish consumption is best achieved through good, self-perceived seafood experiences. Pre-school children and toddlers must be accompanied by one adult per 4-5 children.

The learning programs "The whole fish", "Seigmenn alle kan spise?" and "Consumer inspectors" are interdisciplinary and emphasize exploratory working methods in practice. ‍

FISH & DIP

Duration: 60 min Quantity: 20 pieces Current for: 5 years - Vgs

Popular food workshop for everyone! The students make their own cod nuggets which are taken away and eaten in the cafe. ‍

FISH CAKE WORKSHOP

Duration: 60 min Quantity: 20 pieces Current for: 5 years - Vgs

The pupils learn to make their own fish cakes which are taken to eat in the cafe.

SEIGMEN EVERYONE CAN EAT? ‍

^{Duration: 90 min. Qty: 20 pcs Current for: 6th grade - Vgs}

^{Interdisciplinary food workshop with a focus on seafood and innovation}  

^{The students get to take part in parts of the product development process by improving a product based on consumer needs, in this connection the seigmannen. We have liter measures and meter measures, but what do we measure consistency with? We prepare a common yardstick for consistency that is maintained in a coordinate system. The students get to make varieties of gels with agar (vegan gelatin).}

THE WHOLE FISH - can we taste our way to a (slightly) more sustainable future?

Duration: 90 min. Qty: 20 pcs Current for: 6th grade - Vgs

Interdisciplinary food workshop with a focus on seafood and sustainability.   

In 2030, the world's population will approach 8.5 billion people and we will have more and more mouths to feed. Will there be enough food for everyone? Could the key be that we learn to make better use of the raw materials and are willing to taste more? We use the cod as an image of food waste and the students get to taste the whole cod, from skin to roe. Food choices and waste in the class are recorded in spreadsheets and give a good picture of where the problems lie.

THE CONSUMER INSPECTORS - Hamburger VS fish burger

Duration: 90 min. Qty: 20. Suitable for: Years 6-10

Interdisciplinary food workshop with a focus on seafood and health. ‍

Our starting point is the dietary advice that says we should eat more fish and less red, processed meat and salt. The students make their own fish cakes which they evaluate against two industrially produced varieties in terms of taste and nutritional content. The answers are recorded in a spreadsheet and we talk about the advantages of replacing meat with fish and homemade rather than ready-made. Finally, the students get to make their own fish burgers with salad and dressing.

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